Proscuitto and artichoke pizza
2¼ cup(s), (335g)
2 medium, chopped
Prosciutto fat trimmed
40 g, fat trimmed
Artichoke hearts, canned, rinsed, drained
100 g, (170g jar)
80 g, thinly sliced
2 tbs, to serve
- Preheat oven to 240°C or 220°C fanforced. Combine yeast, sugar, salt and ¾ cup (180ml) warm water in a jug. Cover with plastic wrap and stand for 10 minutes or until mixture is foamy.
- Place flour in a large bowl. Make a well in the centre and pour in yeast mixture, stirring until combined. Turn dough onto a lightly floured surface and knead until just smooth. Place dough in a bowl, cover with plastic wrap and stand for 1 hour or until doubled in size.
- Meanwhile, blend or process tomato paste and tomatoes until smooth. Place in a small saucepan over medium-high heat and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until reduced by half. Set aside.
- Turn dough out onto a lightly floured surface and knead for 30–40 seconds. Roll out to a 20cm x 30cm rectangle and spread with tomato mixture, leaving a 1cm border. Top with prosciutto, artichokes and bocconcini. Bake for 15 minutes or until golden and crisp. Serve pizza sprinkled with basil.